Jackdaw
Paradise Island, Bahamas
Paradise Island, Bahamas
Antipasti - Primi - Secondi - Dolci
We set the technique of the Italian table against the pantry of the islands. Conch, snapper, callaloo and sctoch bonnet, met with pasta rolled by hand,
Details
“We don’t translate one cuisine into the other, we let them argue at the same stove.”
Produce is sourced daily from Nassau’s dock markets and a small network of Family Island growers; pasta is rolled in house each morning.
I
Starters
Small places that set the table, island ingredients with Italian flair.
Thin-sliced Bahamian conch, blood orange, Calabrian chili oil, mint.
Ataulfo mango, torn basil, aged balsamic, toasted pistachio.
Charred octopus, white bean purée, scotch bonnet salsa verde.
Callaloo greens, cannellini beans, guanciale, pecorino.
II
Pasta & Rice
Rolled, cut, and finished by hand each morning.
Jerk-spiced shrimp, coconut milk, lime zest, scotch bonnet oil.
Bahamian blue crab, brown butter, nutmeg, chive.
Callaloo, coconut milk, crab fat, scotch bonnet.
III
From Sea & Grill
The center of the table.
Cherry tomato and dark rum broth, fennel, chili.
Spiced rum reduction, plantain fondant, charred scallion.
Citrus, olive oil, island herbs, cracked at the table.
IV
Sweets
A close, not an afterthought.
Espresso-soaked ladyfingers, mascarpone, dark rum.
Guava, passionfruit, and coconut.
Toasted meringue, lime curd, shortbread crust.